BUTTERY YEAST DOUGH

Buttery Yeast Dough image

Provided by Martha Stewart

Time 3h25m

Yield Makes 2 pounds, 6 ounces

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 3/4 cups bread flour
2 teaspoons coarse salt
1/4 cup warm water
1/3 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
6 large eggs, room temperature
1 teaspoon finely grated lemon zest
1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap

Steps:

Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.